Vietnamese Catfish, Shrimp and Cellophane Noodle Soup
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Almost every culture finds a way to turn fish and seafood into a delicious soup, and the Vietnamese are no different. This Vietnamese Catfish, Shrimp and Cellophane Noodle Soup combines U.S. farm-raised catfish and shrimp in a very flavorful broth. The soup is actually quite quick and easy to prepare. Serve it as part of a Vietnamese Soup and Sandwich supper (see other recipes on this site), or as the centerpiece to a quick weeknight family meal.
Makes 6-8 servings.
- 1 pound U.S. farm-raised catfish fillets, cut into 2-inch pieces
- 1/2 pound peeled and deveined medium shrimp
- 1 tablespoon grated fresh ginger
- 1 teaspoon salt
- 2 teaspoons black pepper
- 2 tablespoons coconut or other vegetable oil
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic, about 3 large cloves cloves
- 1 large yellow onion, peeled, cut in half and thinly sliced
- 1 teaspoon ground turmeric
- 12 basil leaves, cut into thin slivers
- 1 tablespoon dried shrimp paste or anchovy paste
- 8 cups reduced-sodium chicken broth, vegetable broth or fish stock
- Juice of 2 lemons
- 4 tablespoons fish sauce (nuoc mam)
- 1 6-ounce package cellophane noodles, soaked in warm water for 15 minutes and drained
- 6 green onions, sliced, for garnish
- Mint, sweet basil and cilantro leaves, for garnish
Makes 6-8 servings.
Related Menus
Vietnamese Soup and Sandwich Supper
Related Recipe Categories
Soups and Salads
Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes. |